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November 19, 2018
Valoración  57 (7)
Cultural identities of Israeli cuisine
In recent years Tel Aviv and Jerusalem, the two main cities in Israel, have become one of the most dynamic gastronomic destinations in the world attributable to its history; a history formed by the thousands of people that arrived from all parts of the world. Last year, more than 3.6 million tourists traveled to experience that fusion of flavors first-hand.  
Two cities, two culinary identities
Each of these cities has its own gastronomic identity. Tel Aviv stands out for its varied vegan offer, while Jerusalem plays with a mixture of tradition, history and its kosher cuisine.

Tel Aviv is a city in constant evolution, being at the forefront of the great European cities. Its cuisine has evolved to be recognized as one of the most innovative and influential in Europe, betting on quality ingredients, highlighting the creativity of the great chefs who live in the "city that never sleeps". The result of this combination places Tel Aviv in the top 10 foodie destinations according to Conde Nast and among the best destinations for vegans according to The Independent.
Highlights include its modernist style cafes and bars and its large culinary markets such as Levinsky and Sarona, where you can buy the best local and gourmet products. In addition, the presence of vegan restaurants site Tel Aviv as a leader in organic and healthy cuisine.
On the other hand, Jerusalem offers a more classic and rooted gastronomy than its neighboring city, however it has positioned itself among the top 50 of the best gastronomic destinations in the world according to the prestigious American magazine "Travel + Leisure".
Jerusalem is the ideal place to taste the most typical products of Jewish culture such as the Kurdish shamburak, a pie with chicken breast, potatoes and chimichurri or Machneyuda, a veal tartar accompanied by plums. Also noteworthy is the sabich, a pita stuffed with slices of fried eggplant, slices of hard-boiled eggs, hummus and pickles, all sautéed with a touch of amba, a derivative of the mango.

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